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Kitchen suppression systems require inspection and
testing every six months/ semi-annual per
NFPA 17. Below are some of the
items that are checked and tested: |
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Restaurant Hood & Cookline |
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1. Terminal fuse
link on detection line is cut. |
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2. Manual pull
station is pulled. |
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3. Make sure fuel
supply shuts down. |
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4. Nozzles free of
blockage. |
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5. Nozzle and
appliance line-up is proper. |
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6. Nozzle caps are
in place. |
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7. Make sure
make-up air shuts down. |
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8. Exhaust fan
operating properly. |
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9. Cylinder is
inspected for corrosion. |
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10. System pressure is
within specs. |
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11. Fusible links
replaced. |
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12. Did system activate
alarm if applicable. |
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13. Personnel instructed on
system usage. |
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14. More tested depending
on system type... |
System Fusible Links |
